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Enabling a sustainable food system

We enable our customers to address sustainability challenges with solutions that can support their decarbonization journey 

Chr. Hansen’s microbial and fermentation technology platform holds unique potential for addressing various global sustainability challenges. Every year we account for how large a share of our revenue contributes positively to one or more of the UN’s Sustainable Development Goals.

We acknowledge that climate change is one of the most pressing matters for the planet, for our customers and for consumers. That is why Chr. Hansen is committed to addressing not only our company's carbon footprint but also taking the next step in showcasing how Chr. Hansen’s solutions can support the decarbonization journey of our customers. We call this the "carbon handprint" of our products. We are piloting calculators for a selected range of products to guide our customers to understand how Chr. Hansen’s products can deliver carbon savings to them – and the planet. 



more yield with CHY-MAX<sup>®</sup> SUPREME can make a big difference as milk accounts for nearly 90% of the total cost of producing cheese.

Lowering the carbon footprint of cheese


With CHY-MAX® SUPREME cheese makers can achieve up to a 1% higher cheese yield using the same amount of milk.

Faster and more precise coagulation enables producers to process more cheese faster, leading to improved productivity and reduced cheese carbon footprint even when factoring in the carbon footprint of producing CHY-MAX® SUPREME.


Helping farmers save feed 


Probiotics help improve gut health for animals, and with GALLIPRO® FIT farmers can improve the nutrient uptake from feed by chickens. 

Besides reducing health incidents, farmers can also reduce feed consumption by using GALLIPRO
® FIT and thereby save the climate impact related to the avoided feed.


of the cost of broiler production is feed<sup>1</sup>




in raw malt and shorter fermentation time with SMARTBEV<sup>™</sup> NEER<sup>®</sup> compared to the "traditional" way of producing an alcohol-free beer

Yeast for the climate-conscious brewer 

The market for non-alcoholic beverages is growing and with Chr. Hansen’s SMARTBEV NEER® non-alcoholic beer brewers can choose a yeast that delivers great taste and offers more efficient and climate-friendly production. With NEER® brewers can avoid de-alcoholization units and shorten fermentation times.

The NEER® yeast can also reduce brewers' use of malt significantly when brewing non-alcoholic beer. The two outstanding properties lower the carbon footprint of non-alcoholic beer, making NEER® the ideal choice for the climate-conscious brewer. 


Fight climate change by avoiding yogurt waste

One-third of all food produced is wasted and the climate impact of food waste accounts for around 8% of global carbon emissions. Reducing food waste, therefore, holds great potential for increasing productivity and reducing the environmental impact of the global food system.

Our fermentation-enabled bioprotection offering FRESHQ® helps delay the growth of unwanted contaminants in yogurt and other fermented milk products. FRESHQ® is an additional hurdle against spoilage caused by yeast and mold and contributes to longer shelf-life, reduced food waste and related savings in carbon emissions. In addition, our solution helps optimize production and reduce production waste.



of carbon emissions could be saved if yogurt waste in Europe was reduced by 30% using FRESHQ<sup>®</sup> which can extend shelf-life by seven days<sup>2</sup>


Top 5

raw materials used for "vegurts" are soybean, almond, coconut, oats and cashew and our VEGA<sup>™</sup> range works across all bases<sup>6</sup>

More plant-based diets for a healthier planet

Concerns about planetary health are a key driver for growing consumer demand for plant-based products,3 and according to a recent United Nations report, shifting diets from meat and other animal products to plant-based diets has a large potential to reduce carbon emissions and mitigate climate change.4

However, according to a recent survey, 40% of global consumers struggle to give up dairy because available "vegurts" and plant-based cheeses do not match the quality of traditional yogurts and cheeses yet5 and clash with consumers’ wishes for tasty and healthy foods that are free from artificial ingredients.

With our VEGA culture range, we offer solutions for plant-based "vegurts" and cream cheeses that can create texture, mask off-flavors, take out unwanted ingredients and enhance the nutritional profile.


References Abrir Cerrar

1 https://www.chr-hansen.com/en/animal-health/poultry/growth-potential
2 Qbis Consulting, 2016
3 Euromonitor, 2022
4 IPCC, 2021
5 FMCG Guru, 2021
6 Euromonitor, 2022
7 Mintel, 2022



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